To make yogurt without a yogurt maker, see this recipe.
1 tablespoon of plain yogurt as a starter or 1 tablespoon of a commercial starter culture available at natural food stores
1 quart of regular or 2% milk
Yogurt maker with cooking thermometer. I use the Donvier brand with eight jars.
Yield: 8 Servings (4 ounces each)
Warm up milk on medium-low until bubbles appear around the edge and steam rises from the surface. Remove saucepan from heat and place thermometer stirrer. When temperature hits 110-115º F, add starter to one of the jars. Add some of the heated milk and stir until well blended. Pour the mixture back into the saucepan a little at a time, stirring well. Pour into 8 jars, cover securely with lids and place jars into the yogurt maker. Put into “machine” (really a temperature-controlled warmer) and follow cooking instructions. It will take 6-10 hours (easy to do overnight), depending on tartnness and firmness desired. When done, chill jars in refrigerator for a couple of hours before eating. You can keep yogurt for up to 2 weeks in the fridge.